In each issue of Paleo Magazine, I share the story of a traditional recipe and adapt it to fit into a healthier Paleo lifestyle. In a recent...Read More
Red, White & Blue In A Bowl
In honor of our nation declaring its independence from England, I hereby declare my independence from sharing dessert.
As a nearly lifelong dieter, I’ve spent most of my adult life skipping dessert or requesting “just an extra spoon” from the waitress, so I could steal bites from someone else’s plate. No more! It’s such a lovely, tasty relief to eat paleo food and enjoy guilt-free desserts.
This recipe is from my cookbook Well Fed: Paleo Recipes For People Who Love To Eat. The sweet surprise on the spoon with this dessert is the luxuriousness of whipped coconut milk. Chilled and flavored with a hint of almond, it’s luscious and feels decadent. No sharing necessary.
Happy 4th of July to my American friends – happy Wednesday to everyone else!
Berries and Whipped Coconut Cream
Serves 4 | Prep 15 min. plus 3-4 hours or overnight to chill the coconut milk
1 can (14.5 ounces) coconut milk
2 cups fresh berries: strawberries, blueberries, raspberries, blackberries
1 teaspoon pure almond or vanilla extract
2 tablespoons sliced almonds
2 tablespoons Caramelized Coconut Chips
This requires a bit of forethought: place a can of coconut milk in the refrigerator, ideally overnight, but 3-4 hours will do. You also need to make a quick batch of Caramelized Coconut Chips.
When you’re ready to eat, put the can, a metal mixing bowl, and beaters from the mixer in the freezer for 15 minutes. While the coconut milk is chilling out in the freezer, gently wash the fruit and pat dry with paper towels.
Heat a nonstick skillet over medium-high heat. Add the sliced almonds and stir continuously with a wooden spoon until the almonds turn golden brown, about 3-5 minutes. Don’t get distracted because they can change from toasty to tragic in a heartbeat.
When the coconut milk is cold, turn the can upside down, open it with a can opener, and pour off the watery liquid. Scoop the thickened coconut milk that remains into the chilled mixing bowl and add the almond extract. Whip on your mixer’s highest setting until the milk is fluffy and has taken on the texture of whipped cream, about 5-7 minutes. Marvel at the creaminess!
Divide the berries among four bowls, then top with a dollop of whipped cream. Sprinkle each bowl with some of the toasted almonds and caramelized coconut chips.
Eat your dessert slowly with a spoon — then lick the bowl. Leftover whipped cream can be covered and stored in the refrigerator for about 3 days.